Stuffed Cabbage with Cranberry and Tomato Sauce

Not only is this take on the traditional Eastern European dish relatively speedy to assemble, it puts a unique spin on it, adding allspice to the filling as well as cranberry and lemon juice to the tomato-based sauce.

Total Time: 8:15

Prep: 0:15

Level:
Easy

Serves:
6

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Ingredients

1 can whole-berry cranberry sauce

1 can diced tomatoes with onion and garlic

½ c. golden raisins

⅓ c. firmly packed light-brown sugar

¼ c. fresh lemon juice

1½ lb. Lean Ground Beef

⅓ c. uncooked parboiled (converted) rice

1 large egg

¾ tsp. ground allspice

Kosher salt and pepper

12 Savoy cabbage leaves (see tip)

Directions

In a large slow cooker, combine the cranberry sauce, tomatoes, raisins, sugar and lemon juice.

In a large bowl, combine the beef, rice, egg, allspice, 1 tsp salt and 1/3 tsp pepper. Roll the mixture up in the cabbage leaves (about 1/4 cup per leaf) and place seem side down in the slow cooker, nestling them in the sauce.

Cook, covered, until the cabbage is tender and the meat mixture is cooked through, on high 5 to 6 hours or on low, 7 to 8 hours.

Tips & Techniques

The crinkled leaves of savoy cabbage are quite soft and pliable, so precooking is unnecessary. Cut the hard rib from each leaf. If savoy cabbage is unavailable, freeze a head of regular green cabbage at least 24 hours. As the head thaws, the leaves should become soft and peel off easily.